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dinahmoe posted:My senior year in college I interned at a record company, and also worked at an apple orchard. I was allowed to take home as many leftover cider donuts that I could carry. I would bring them to Polygram and toast them up every Monday morning. Got a solid A+ on my internship semester.  In high school, I worked in a bakery that made soft pretzels. I would intentionally overrun by a couple of dozen (hey, in a run of 10,000 you didn't notice. Usually lost at least that many to the oven), and take them up the street to the bar after work. There was usually great rejoicing by the bar crowd, and the bartender let me drink cheap 3.2% draft for free for the rest of the night. E: Ooops top of page  Used to get a few like this. BlankIsBeautiful has a new favorite as of 12:26 on Aug 21, 2018 |
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Aug 21, 2018 12:19
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Hellhound Turd on a Hubcap
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Aug 21, 2018 12:33
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The Bloop, meet The Blorp
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Aug 21, 2018 12:39
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Haifisch posted:
Hot Deep Fat
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Aug 21, 2018 12:54
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stupidest chip flavour in my area lately: I really could taste the beans in it, and that was extremely weird, but probably not as weird as the general tso ones someone else posted.
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Aug 21, 2018 13:29
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Sir Lemming posted:Hot Deep Fat 
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Aug 21, 2018 13:45
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Pastry of the Year posted:The Bloop, meet The Blorp Not a fan
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Aug 21, 2018 13:59
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no, it's a blorp
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Aug 21, 2018 14:20
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bike tory posted:I think it takes literally weeks of heating to make it Traditionally yeah it's kept at a constant heat for like 60-90 days. There's a 3-day crockpot and apparently a 6 hour pressure cooker method that a chef here in Madison created. quote:Wrap unpeeled garlic, either full heads of whole cloves, in aluminum foil. Then put a damp towel in the bottom of a crock pot, add the wrapped garlic, and cover with another damp towel. Put the lid on the crock pot and wrap the whole thing with plastic wrap to contain steam. Put the crock pot on high (around 180F) and go for at least 24 hours, more depending on how dark you want to go. This is the jist of the 3 day method. Haven't been able to hunt down the 6 hour one. I keep forgetting to just to go bother him in person.
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Aug 21, 2018 15:25
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Well, I do have a crockpot. Hmmmm.
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Aug 21, 2018 15:33
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Instead of wrapping the whole thing could you just use a few layers of plastic wrap as like a gasket and bungie cord the lid on tightly? How would black garlic stand up to being used to infuse olive oil?
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Aug 21, 2018 15:51
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Edit: Wrong thread, move along.
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Aug 21, 2018 17:28
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 it's watermelon ham
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Aug 21, 2018 17:56
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Aug 21, 2018 18:12
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PubicMice posted:
Hammermelon
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Aug 21, 2018 18:14
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PubicMice posted:
I would try it
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Aug 21, 2018 18:19
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Aug 21, 2018 19:07
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Looks like they've got Mountain Dew or Meat Soda.
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Aug 21, 2018 19:09
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Cat Army
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dudeness posted:Looks like they've got Mountain Dew or Meat Soda. dudeness posted:Looks like they've got Mountain Dew or Meat Soda. Ewww ewww bluggghhh ewww! I’ll have the meat soda.
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Aug 21, 2018 19:26
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obvious plant godbless
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Aug 21, 2018 20:47
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Helith posted:
I did find a bunch of fun flavors in Canada, including dill pickle Doritos and more of those blue beef Doritos (the Jurassic World tie-in) and "street food" flavors of Lay's chips in Grilled Cheese, Pizza, and Taco  . Salt & Vinegar Goldfish. Ketchup Pringles. And Hawkins Cheezies, yay! (At a 7-Eleven right before we crossed back into the States, no less. At least they're nearby if I wind up loving them.)Zipperelli. posted:Also, I still want to try that pinecone beer. I'll Venmo/PP someone to send me a can - I'll even write a trip report!  I wanted more myself! I did have some of the fresher stuff brewed more traditionally right there in Montreal, and while it was fantastic, this is mostly just a lead-up to my contribution of AFP: Boudin with sauteed apple, which I ordered because it had gotten good reviews, not because I particularly like blood sausage. But it was strangely, pleasantly crispy, and eating a piece of apple with each bite rounded out the flavor a bit. The spruce beer didn't hurt. I also enjoyed some amazing ramen with black-garlic oil, speaking of. And we stopped at the flagship Wegmans store in Rochester on the way back.  Almost made the two days spent with my completely insufferable in-laws worthwhile...almost.
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Aug 21, 2018 22:12
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I found an American supplier for pinecone juice, kind of expensive though. https://www.specialtysodas.com/collections/empire-bottling-works/products/empire-bottling-works-spruce-beer-12oz-glass-bottle amazon has a bunch of spruce extracts if you want to try making your own.
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Aug 21, 2018 22:28
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Hirayuki posted:I finally tried these and liked them. They were a tad sweet--think cucumber Gatorade instead of quick pickles. But they were moreish for sure. Pork and apple actually pair very well (think pork chops and apple sauce) because their flavor compounds scientifically complement one another.
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Aug 22, 2018 02:33
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Aug 22, 2018 02:43
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chitoryu12 posted:Pork and apple actually pair very well (think pork chops and apple sauce) because their flavor compounds scientifically complement one another. uber_stoat posted:I found an American supplier for pinecone juice, kind of expensive though.
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Aug 22, 2018 02:50
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Aug 22, 2018 02:58
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... gently caress.
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Aug 22, 2018 03:02
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Make a 6000x batch and you'd have enough salsa to secure a motorcycle.
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Aug 22, 2018 03:36
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But how else am I supposed to make the salsa stick to the chips? 
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Aug 22, 2018 03:44
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uber_stoat posted:I found an American supplier for pinecone juice, kind of expensive though. I've had a few US beers made with "spruce tips" but idk if that's the same flavor
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Aug 22, 2018 04:25
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Hirayuki posted:Sure--I love pork sausage and apple--but this sausage is essentially spiced blood and lard. The apple helped me not think about that fact too much. I looove blood sausages. Black pudding is okay, I like Polish kishka or Korean soondae a lot more though. Soondae is so good with glass noodles mixed in.
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Aug 22, 2018 04:27
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Okay what even is that he's biting? An egg? What is the context here?
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Aug 22, 2018 06:38
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PubicMice posted:Okay what even is that he's biting? An egg? What is the context here? New and bigger kitchen in a new and bigger place, two successful years of producing content, a million subscribers also i think?
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Aug 22, 2018 06:55
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Living with relatives and noticed a stonk smell earlier while being an insomniac piece of poo poo alone in my room.    Way more egg pieces laying about in a 4 foot radius around the pot. Not sure how long they've been the stove. Maybe 3 hours? MariusLecter has a new favorite as of 06:59 on Aug 22, 2018 |
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Aug 22, 2018 06:56
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Those just got forgotten about and boiled down until they exploded? Speaking about forgotten pots, I had a college roomie that had a tendency to wash pots then just set them back on the stove top. She also had a tendency to cook drunk and sometimes forgot about the finished product. I got back from spring break a day before her and I grabbed the pot on the stove to make some pasta, pulled the lid off... And was hit by an unholy stench. She’d made rice and beans at some point and forgotten about them. They were this slick, slimy gray by then and smelled like death liberally sprinkled with adobo spice.
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Aug 22, 2018 07:06
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How did they taste?
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Aug 22, 2018 07:13
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LadyPictureShow posted:Those just got forgotten about and boiled down until they exploded? Looks like it. One exploded spectacularly, wish I had seen that one go with my camera ready.
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Aug 22, 2018 07:18
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MariusLecter posted:New and bigger kitchen in a new and bigger place, two successful years of producing content, a million subscribers also i think? https://www.youtube.com/watch?v=ImoP-Apzrsg
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Aug 22, 2018 07:29
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https://twitter.com/70s_party/status/1031928143957897221
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Aug 22, 2018 11:59
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Dang that is one well-hidden Obvious Plant logo, I'm just gonna keep looking for a while
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